Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 medium | Onion; chopped |
| 1 \N | Green pepper; cut in strips |
| 1 \N | Garlic clove; minced |
| 1½ tablespoon | Curry powder |
| 4 \N | Chicken breasts, boned skinned & cut in 1\" dice |
| 4 mediums | Potatoes; peeled cut in 1\" dice |
| 1 can | Coconut milk (about 16 oz) |
| \N \N | Chicken stock or water |
IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK